Veal

Meat from young cattle, typically 16–24 weeks old, with pale pink flesh and a delicate, mild flavor between chicken and beef. Rose veal (raised on a mixed diet with outdoor access) has replaced much of the ethically fraught formula-fed 'milk-fed' veal in modern European and North American markets. The gelatin-rich bones and shanks are the basis for classical French demi-glace and Italian osso buco.